Tasha’s recipe for mixed summer berry compote: Gently simmer 1 pint fresh blueberries and 1/2 cup fresh strawberries in a mixture of lemon zest, pomegranate juice, 1 vanilla bean, and lemon juice; add juice until berries are submerged; cook until berries burst and release juices; add raw honey and a pinch of salt for flavor balance.

Before mixing pancake batter, preheat oven to 450 degrees F, and warm a 10″ skillet for 5-10 minutes in the oven (this step ensures that your pancake will rise up, as pictured).

Roger’s recipe for Dutch baby pancakes: While skillet is preheating, combine 2 eggs, 1/2 cup milk, 1/2 cup sifted flour, lemon zest, a pinch of salt and 1 tsp vanilla extract. Remove preheated skillet from oven, and turn down heat to 425 degrees F. Melt 2 tablespoons of butter onto the skillet, and then puour your pancake batter into skillet. Remove when golden brown, as pictured.

Batter will rise above sides of your skillet – cut into slices and top with powdered sugar, whipped cream and compote.

Enjoy with your favorite toppings and spices added into the mixture… Why is baking so fabulous??? Because it is MODULAR – you can adapt it to fit your personal tastes and preferences!

The Dutch baby pancake necklace!!!!

Use a 10″ enamelled brass base strand (pictured in black) to combine 1 each of the following beaded insert strands: (1) 8″ bold pomegranate strand, and (2) 8″ bold honeycomb strand. These colors mimic the combination of vivid summer fruit and golden pancake dough in our Dutch baby pancakes.

Next, begin twisting the strands to get a “DNA twist” effect.

Secure loose ends with a heart tab hook-up clasp.

Use the same heart tab hook-up clasp to close the remaininf ends of your necklace.

A close up of our Dutch baby pancake necklace.

Perfect for hot summer days – vivid, yet classic! What inspires your Lace Exoskeleton?